Side Pannel
Crock Pot Creamy Chicken Taco Tomatoes Soup
Crock Pot Creamy Chicken Taco Tomatoes Soup
- Recipe Submitted by Cobb on 11/28/2014
Category: Healthy Recipes, Soups
Ingredients List
- 1- 10 oz can cream of chicken soup
- 2 cans canenelli beans (White Kidney Beans) drained and
- rinsed
- 1 can tomatoes with green chilies
- 1/2 bag frozen corn or one can corn drained
- 1 small yellow onion
- 3 fresh or frozen chicken breasts
- 1 envelope taco seasoning or 2 T of your own taco seasoning mix
- 2 cups chicken broth or 2 cups water with 2 chicken bullion
- Sour Cream and Shredded Mexican Blend or Cheddar Cheese for garnish
Directions
Chop the onion and add to the bottom of the crockpot.
Place the chicken in a single layer on top of onion
Add beans and corn
In a separate bowl, whisk together the soup, taco seasoning, canned tomatoes and chilies and broth.
Pour mixture over the stuff in the crock pot.
Cook on low for 6-8 hours or on high for 2-4 hours (I recommend cooking on low)
About a half an hour before serving, remove chicken and cube. Stir back into soup and cook for another 30 min.
Serve with shredded cheese and sour cream on top
Place the chicken in a single layer on top of onion
Add beans and corn
In a separate bowl, whisk together the soup, taco seasoning, canned tomatoes and chilies and broth.
Pour mixture over the stuff in the crock pot.
Cook on low for 6-8 hours or on high for 2-4 hours (I recommend cooking on low)
About a half an hour before serving, remove chicken and cube. Stir back into soup and cook for another 30 min.
Serve with shredded cheese and sour cream on top
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